Seared Tuna with Lemon-Herb Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Tuna with Lemon-Herb Sauce

YOUR SOLIN GENERATED RECIPE

Seared Tuna with Lemon-Herb Sauce

Pan-seared tuna steaks drizzled with a bright lemon-herb vinaigrette, served alongside fluffy quinoa and crisp-tender roasted asparagus for a refreshing finish.

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NUTRITION

490kcal
Protein
50.9g
Fat
18g
Carbs
32.0g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Ahi tuna steak

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp fresh parsley

1 tsp fresh chives

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Prepare the lemon-herb sauce by whisking together half the olive oil, lemon juice, lemon zest, minced garlic, parsley, and chives in a small bowl.

  • 2

    Season the tuna steak on both sides with sea salt and black pepper.

  • 3

    Heat a cast-iron skillet over medium-high heat with the remaining olive oil until shimmering.

  • 4

    Sear the tuna for 1-2 minutes per side for a perfect medium-rare, ensuring a golden crust forms.

  • 5

    While the tuna rests, lightly steam or sauté the asparagus until bright green and tender.

  • 6

    Plate the cooked quinoa, top with the sliced tuna and asparagus, and finish by drizzling the lemon-herb sauce over everything.

Seared Tuna with Lemon-Herb Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Tuna with Lemon-Herb Sauce

YOUR SOLIN GENERATED RECIPE

Seared Tuna with Lemon-Herb Sauce

Pan-seared tuna steaks drizzled with a bright lemon-herb vinaigrette, served alongside fluffy quinoa and crisp-tender roasted asparagus for a refreshing finish.

NUTRITION

490kcal
Protein
50.9g
Fat
18g
Carbs
32.0g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Ahi tuna steak

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp fresh parsley

1 tsp fresh chives

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Prepare the lemon-herb sauce by whisking together half the olive oil, lemon juice, lemon zest, minced garlic, parsley, and chives in a small bowl.

  • 2

    Season the tuna steak on both sides with sea salt and black pepper.

  • 3

    Heat a cast-iron skillet over medium-high heat with the remaining olive oil until shimmering.

  • 4

    Sear the tuna for 1-2 minutes per side for a perfect medium-rare, ensuring a golden crust forms.

  • 5

    While the tuna rests, lightly steam or sauté the asparagus until bright green and tender.

  • 6

    Plate the cooked quinoa, top with the sliced tuna and asparagus, and finish by drizzling the lemon-herb sauce over everything.